Turkey and Broccoli Filled Lasagna Rolls

02 Sunday May 2010

Posted by in broccoli, dinner, lasagna, Recipe, supper, turkey recipe

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 This is a different twist on traditional lasagna.

You roll a lasagna noodle around a tasty filling.
I hope you enjoy it.
 Preheat your oven to 375 degrees Fahrenheit.
You will need a large baking dish. 9×13 size works well.

 Ingredients:

4 lasagna noodles
6 ounces ground turkey
1/4 cup chopped onion
1 cup chopped broccoli
1/4 cup water
1 beaten egg
1 cup ricotta cheese or drained cottage cheese
1/2 teaspoon dried crushed thyme
1-1/2 cup meatless spaghetti sauce
1/4 cup Parmesan cheese

Cook the noodles in boiling water for 10 minutes and drain. Rinse with cold water and drain very well. You want the noodles fairly dry but still pliable.

While you are cooking the noodles, cook the ground turkey and onion until the turkey is no longer pink. Drain if needed. Add the broccoli and the water. Bring to a boil, reduce heat and cover. Cook for 5 minutes. Drain.

In a bowl combine the beaten egg, ricotta cheese, and thyme. Stir in the turkey and broccoli.

Lay out the noodles and divide the turkey mixture evenly among them. Carefully roll up the noodles.
Place each noodle, seam side down in the baking dish. Pour the spaghetti sauce over all the noodles.

Cover and bake for 30 minutes. Uncover and sprinkle with the Parmesan cheese.

Serves 4.

One Basic Idea, Many Dishes

02 Sunday May 2010

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You can make so many different meals by starting off with basically the same core ingredients.


Start off with pasta and meat. Now add tomatoes and by changing what spices you use, you can make a Mexican type dish or you can make anItalian type dish.

Or you can start with Macaroni and cheese. You can pretty much add anything and get a new taste.
Sometimes I add tuna and peas. Or maybe broccoli and ham.
I even make a chicken enchilada pasta by adding chicken, cumin, onions, and peppers to it. To make it more creamy sometimes I add some sour cream too.

I love making biscuits and adding things to compliment the dish we are having.
If it is Italian, I add cheese to the dough and brush with melted garlic butter after baking.
For Mexican meals, I add a bit of cumin and chili powder to the dough.

It is fun to experiment with your dishes. You might be amazed at finding a favorite when just changing things up.

Rhubarb Cheesecake Squares

01 Saturday May 2010

Posted by in cheesecake, cinnamon raisin breakfast biscuit recipe, dessert, rhubarb, rhubarb cheesecake squares, rhubarb recipe

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I know, I know. Another rhubarb recipe.

But, I have spent a lot of time looking for recipes to use my rhubarb in so I figure I should share.
This dessert is a favorite of my daughter. She even helped me make it a few days ago.
It is pretty simple to make. I hope you will enjoy it as much as my family does.

Preheat your oven to 375 degrees Fahrenheit.
Grease a 9×13 baking pan.

Ingredients:


Crust

1 cup flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 cup cold butter
1/2 cup graham cracker crumbs
1 teaspoon vanilla extract

Filling

16 ounces cream cheese, softened
3/4 cup granulated sugar
3 eggs
1 teaspoon vanilla extract

Topping

3 cups chopped rhubarb
1 cup granulated sugar
1/4 cup water
1 Tablespoon cornstarch
1/4 teaspoon cinnamon
3-4 drops red food coloring, optional


To make the crust combine flour, brown sugar, salt, and graham cracker crumbs in a medium bowl. Cut in the butter until mixture is crumbly. Stir in vanilla extract.
Press into the bottom of your baking pan.
Bake for 10 minutes.
Cool while making the filling.
In a bowl, beat the cream cheese and sugar until fluffy. Add eggs and vanilla and mix well. Pour over crust.
Bake for 20-25 minutes until the center is set and the edges are brown.
Remove to a rack to cool.
While the cheesecake is baking, combine the rhubarb, sugar, water, cornstarch, and cinnamon in a medium saucepan. Bring to a boil and stir constantly until mixture thickens. This will take about 5 minutes. Stir in the food coloring if you like.
Let it cool.
When the cheesecake filling and topping are both cool, spoon the topping over the cheesecake.
Refrigerate at least 1 hour before serving.
Cover for longer storage.
Serves about 15.

Rhubarb Crumble

30 Friday Apr 2010

Posted by in dessert, Recipe, rhubarb, rhubarb crumble, rhubarb recipe

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It’s springtime!

And you know what that means, if you are a lover of rhubarb.
That is right.
Fresh rhubarb!
It’s time to get baking with rhubarb.

Preheat your oven to 400 degrees Fahrenheit.
Grease a 9×13 inch baking pan.

Ingredients:

8 cups chopped fresh or frozen rhubarb
3/4 cup granulated sugar

2-1/2 cups flour
1/4 cup brown sugar
1/2 cup granulated sugar
1/4 cup quick cooking oats
1 cup cold butter

In a large saucepan, add the 3/4 cup sugar and the rhubarb. Cover and cook until the rhubarb is tender. Stir occasionally. It will take about 10 minutes.
Pour the rhubarb into the baking pan.
In a large bowl, mix the flour, sugars, and oats. Cut in the butter with a fork or rub it in with your fingers until the mixture is all crumbly.
Sprinkle that mixture over the rhubarb.
Bake for 30 minutes.
This will give you 12 large servings.
Enjoy!

Do You Have to Buy Baking Chocolate?

30 Friday Apr 2010

Posted by in Baking with chocolate, Chocolate, cocoa powder, semi-sweet chocolate, unsweetened chocolate

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Back when I first started baking, I always followed the recipe to a T.

If it called for baking chocolate, either semi-sweet or unsweetened, I bought the baking chocolate.
I have since learned ways of making my recipes without having to rely on buying squares of baking chocolate.
Many people believe that using cocoa powder instead of unsweetened baking chocolate will actually make the food taste more chocolaty.
It certainly makes it easier and it always turns out yummy.
To change the recipe from chocolate squares or ounces. use 3 Tablespoons cocoa powder plus 1 Tablespoon cooking oil, shortening, or butter for every ounce or square of unsweetened chocolate.
If you want semi-sweet chocolate, add 1 Tablespoon sugar to unsweetened chocolate. To get a cup of semi-sweet use 9 Tablespoons cocoa plus 7 Tablespoons sugar plus 3 Tablespoons oil, shortening, or butter.
Another great way to get semi-sweet chocolate is to use chocolate chips. 3 Tablespoons of chocolate chips is equal to one ounce or square of chocolate. When a recipe calls for 6 ounces, you will need a cup.
I have not bought any semi-sweet or unsweetened baking chocolate in many years.
I have never had any problems cooking or baking by substituting cocoa powder and cooking oil or by using chocolate chips.
I love using oil over shortening or even butter. Since it is in liquid form, you don’t have to melt it.

Chocolate Crinkles

27 Tuesday Apr 2010

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These are great cookies! They are chocolately with powdered sugar covering them.

Ingredients:

3 eggs
1-1/2 cups sugar
3/4 cup cooking oil
3/4 cup cocoa powder
2 teaspoons baking powder
2 teaspoons vanilla
2 cups flour

approximately 1/2 cup powdered sugar

In a bowl, beat the eggs, cocoa, oil,sugar, baking powder, and vanilla. Add the flour.
Stick in the fridge, covered, for an hour or so.
Preheat your oven to 375 degrees Fahrenheit.
Put the powdered sugar in a bowl.
Roll the cookie dough into balls and roll in powdered sugar. Place on ungreased cookie sheet.
If you have a small size cookie scoop, that is a perfect size. Scoop it out and it is pretty much a ball shape in the size you want.
Bake for 8-10 minutes. The edges will be set and the tops will be crackled. They will look soft and to the touch they won’t seem done, but they are ready to take out. They will finish cooking after removing from oven.
Remove right away to a wire rack to cool.
Makes about 48 cookies.
Yummy!

Cinnamon Raisin Breakfast Biscuits

19 Monday Apr 2010

Posted by in Biscuits, breakfast, cinnamon, cinnamon raisin breakfast biscuit recipe, raisin

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These are like the raisin breakfast biscuits you used to be able to buy in some fast food chains. I don’t know if you can buy them anywhere anymore. But, you can now make them yourself.

They are great in the morning or even just as a snack.
Great served warm!

Preheat your oven to 400 degrees Fahrenheit.

Ingredients:

Biscuits
2 cups all-purpose flour
2 Tablespoons brown sugar
1 Tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter
2/3 cup milk
1/2 cup raisins

Icing
1/2 cup powdered sugar
2 to 3 teaspoons milk

Mix the flour, brown sugar, baking powder, cinnamon, and salt in a large bowl.
With a fork or pastry cutter, cut in the butter
Add the milk and raisins and stir just until moistened.
Knead the dough about 10 times until the dough is fairly smooth.
Pat or roll the dough til about 1/2″ thick.
Cut into 10 or 12 biscuits with a floured biscuit cutter.
Place the biscuits on an ungreased cookie sheet and bake for 10-12 minutes. They will be golden slightly and when you touch lightly, the top will spring back.
Remove from baking sheet.
To make the icing, whisk together the powdered sugar and milk.
Drizzle over the biscuits.
Enjoy!

Mini Cheesecakes

21 Sunday Mar 2010

Posted by in cheesecake, dessert, lunch, mini cheesecake, Recipe, school lunch, work lunch

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Mini cheesecakes are cupcake size cheesecakes.

They are simple to make and very convenient to pack in a lunch for work or school.
So, if you love cheesecake here is a simple and yummy way to enjoy it.

Preheat your oven to 350 degrees Fahrenheit.
You will need muffin pans lined with 12 cupcake liners.

Ingredients:

3/4 cup graham cracker crumbs
2 Tablespoons granulated sugar
2 Tablespoons melted butter
16 oz. cream cheese, softened
2/3 cup granulated sugar
2 eggs
2 Tablespoons lemon juice
small can of fruit pie filling or make your own fruit topping

In a small bowl mix the graham cracker crumbs and the sugar. Add the melted butter and blend with a fork until crumbly.
Divide the mixture among the twelve muffin cups. Press down to make a crust.
With a mixer, beat the cream cheese until fluffy.
Add the sugar, eggs, and lemon juice. Beat that until everything is smooth and no lumps of cream cheese remain. You may need to scrape the sides of the bowl down a few times.
Divide the batter evenly amongst the 12 muffin cups.
Bake for 16-18 minutes.
Remove pan from oven.
Let the cheesecakes stay in the pan just to firm up a bit so it is easier to take out.
When cool enough, carefully remove.
After the cheesecakes are completely cool, spoon a couple tablespoons fruit filling over the top of each mini cheesecake.
For long time storage, keep in the fridge.

Chocolate Star Cookies

19 Friday Mar 2010

Posted by in chocolate stars, cookies, peanut butter, yummy stuff

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Chocolate star cookies can also be called peanut butter blossoms. The only difference being is these use chocolate stars and peanut butter blossoms are traditionally made with Hershey kisses.
But whatever, you make them with, or call them, they are super good.

Preheat your oven to 350 degrees Fahrenheit.

Ingredients:

1/2 cup unsalted butter, softened
1 cup brown sugar
1 teaspoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter
1 egg
1-1/2 cups flour
1/2 teaspoon salt
1 tsp baking soda
About 48 chocolate stars or kisses
Granulated sugar for rolling

Mix the flour, salt, and baking soda in a bowl and set to the side.
Cream together the butter, brown sugar, milk, and vanilla extract. Add the peanut butter and mix well. Beat in the egg.
Add the flour mixture and blend well.
Roll the dough into about 1″ balls. Roll in granulated sugar.
Place on ungreased cookie sheet and bake for 10-13 minutes. The cookies will just start to color.
Remove from the oven and immediately press a star in the center of each cookie, pressing lightly.
Don’t stack for storage until the chocolate has firmed back up. The cookie will be cool and so will the chocolate, but it still may not have firmed up enough to stack without making a chocolatey mess.

Enjoy the cookies!